Angelina'S Caponatina Recipe

Name: Angelina'S Caponatina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and finely diced; salt; 1/2 cup olive oil, divided; 1 medium onion, chopped; 2 large celery ribs, chopped; 1 large green pepper, chopped; 2 large garlic cloves, minced; 10 large pimiento-stuffed green olives, chopped; 2 tablespoons drained nonpareil capers; salt and pepper; 1 tablespoon sugar; 2 tablespoons red wine vinegar; 1 1/2 cups tomato sauce or 1 1/2 cups marinara sauce; 1/2 teaspoon red pepper flakes (optional)

Servings: persons

1 large eggplant, peeled and finely diced
salt
1/2 cup olive oil, divided
1 medium onion, chopped
2 large celery ribs, chopped
1 large green pepper, chopped
2 large garlic cloves, minced
10 large pimiento-stuffed green olives, chopped
2 tablespoons drained nonpareil capers
salt and pepper
1 tablespoon sugar
2 tablespoons red wine vinegar
1 1/2 cups tomato sauce or 1 1/2 cups marinara sauce
1/2 teaspoon red pepper flakes (optional)

1
Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.
2
Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.
3
Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, peeled and finely diced, salt, 1/2 cup olive oil, divided, 1 medium onion, chopped, and more.

Yes, Angelina'S Caponatina falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Angelina'S Caponatina

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